Directions: |
Directions:Beat eggs, sugar together; add milk, butter, bakers ammonia and vanilla.
Mix baking powder in enough flour to be able to roll out without sticking to your hands (about 5 lbs.).
This is a two-person job: one person to cut & roll, and another to bake them.
Roll dough out to about ¼ inch thickness, depending on how thick you want your cookies.
Use your favorite Christmas cookie cutters. Put on cookie sheet (doesn't’t need to be greased) and bake in a 400 degree oven for 12 minutes.
Lay out newspapers on table to cool.
To make icing: add cream of tarter and salt to egg whites and beat until stiff; add powdered sugar and vanilla.
This is where the fun begins, involve all the family: while one is icing the cookies, the kids can sprinkle colored sugar or whatever they want on top. Not a fancy cookie. |
Personal
Notes: |
Personal
Notes: This old German recipe was made by my mother Zelia Perugini and her friend Mrs. Juenger, who used to cook for the Sherman Grade School. Every year they made this Christmas cookie for the school kids. It takes a lot of hands to make this cookie and is a family cookie bake day.
This makes two large Tupperware square keepers full of cookies. After icing dries on cookies they an be put into a tin container and stored for a long time. If they get hard, put a slice of bread in the container and they get soft.
The baker's ammonia cannot be bought at a grocery store; you have o go to a pharmacy. I used to get it at Watt Bros., but Beekman Pharmacy in Sherman said they can get it for me. It was used for smelling salts in the old days and you will know why when you smell it.
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This recipe for White Christmas Cookies is from